Thai/ Whiskey Mustard Wild Sockeye Salmon w/ Toasted Pistachio Maple Balsamic & Butter Olive Oil

This  Dinner took  1 hour.  However, it was worth every minute.  My Family came in from out of town and our rule has always been, I cook, they clean.  I love it!!!

Two large fillets of Wild Sockeye Salmon, basted with a mixture of Whiskey Mustard, our Thai Herb Blend and the Milanese Gremolata.  Place into a glass corning dish, pre-heated oven at 350 degrees for 25 min.  Remove from the oven and coat with a mixture of Crushed Pistachios (shelled in bag and I used a small blender to crush), add a hefty amount of our Maple balsamic and our Vegan Butter olive oil and blend over both salmon fillets.  Place back into the oven on broil on low for another 12 min to toast the crust.  Turn off oven.

Wrap sea scallops with peppered Prosciutto, pan seared in our Garlic Olive Oil, remove and place into the oven with the Salmon (oven is off and just keeps food warm).  Next, steamed spicey Bay shrimp marinated with our Serrono Chili Pepper Honey Vinegar.  Last, Side Salad with fresh baby spinach, romaine lettuce, cucumbers, walnuts, pumpkin seeds, cranberries, sundried & grape tomatoes, Manchego shavings and drizzled with our Blueberry balsamic and Basil Olive Oil. Salt & Pepper to taste.

What a great time with family, saying grace, enjoying each other’s company and laughing it up!

Organic Vegetable Pasta w/ Diced Chicken Breasts & Spring Salad Mix

Compliments of Amy Bishop!! 🙂

Organic Vegetable Pasta (3 cups) blended with fresh diced Hanover tomatoes, onion, broccoli, 3 large chicken breast diced and simmered in our Tuscan Extra Virgin Olive Oil, salt & pepper to taste & dust a little Parmesan Regg. for a perfect dinner.

Drizzle a little of our Vegan Butter Olive Oil after plated. Fresh spring mix, with dried cranberries, walnuts, sesame seeds, cucumber and drizzled with our White Peach Balsamic and a little Persian Lime Olive Oil.

SO CRISP AND VERY FRESH TASTING! Cudos!! Lady Bug!

CHICKEN TACOS W/ FRESH PICO DE GALLO

Sauté 4 large chicken breasts with onions, garlic olive oil & shred with a potato masher.  Add our mexican herb blend or your own (El Paso Hot chili powder, hungarian sweet paprika, cumin, garlic, onion powder, ground dried chipotle, and other spices, MSG Salt Free) to your taste with a teaspoon of water and let thicken.

Stuff tacos with the chicken mix, add shredded Manchego cheese, some cheddar and Asiago.  Place in oven for about 10 min. to crisp up shells and melt the cheese.

Top with Fresh Pico De Gallo.  (Pico De Gallo:  diced Hanover tomatoes, onions, mango, garlic & tuscan olive oil with a heavy splash of the Serrano infused Honey Vinegar just decanted or our Jalapeno Balsamic), salt & pepper to taste.

ENJOY!!  40 MIN.

Bone in Ribeyes with Maple & New Potato Medallions with Flower Pot Tuscan Bread

Marinade your ribeyes the night before with Tuscan Extra Virgin Olive Oil and the NEW Serrano Honey Vinegar (has a little bite, but dissipates when grilled), add Hickory wood chips in foil on the grill after soaking in water for about 20 min.  Grill to your tenderness (I like mine MR).

Cut up small baby new potatoes with sweet potatoes.  Drizzle with Butter & Basil EVOO and place in oven/broiler for about 20 on low or until tender and a little crisp (I cheat and put mine in the microwave first for about the length of time of two Idaho potatoes would call for in your microwave).  After slightly toasted, drizzle maple balsamic over them and salt and pepper to taste (I also like cinnamon, but not everyone in our family does).  We have made it easy on you for our fresh Tuscan Flower Pot Bread.  Just mix ingrediants provided with milk and eggs and bake.  Hey, even mine didn’t come out like a rock.!!!!!!

Easy and gives a new swing on the normal mashed potatoes or baked potato.  35-40 min.  Enjoy!!

Open Face French Bread Beef Brisket Cutlets with Pepper Jack Cheese & Au Jus Dip

Pre-toast your French Bread with Smoky Chipotle Extra Virgin Olive Oil. Slice Thin Shavings off your Beef Brisket & marinade/simmer in your Au Jus Sauce to warm for about 10 min. (do not boil, only simmer).

Once heated, remove from Au Jus Sauce and place on your french bread with a generous slice of Pepper Jack Cheese.  Broil in oven for 3-7 min on low or until browned and cheese has melted.

Au Jus Dip:
I use Swanson’s low sodium Beef broth 2 cups, 1 1/2 tsp. of Lea & Perrins Worcestershire sauce, 1/2 tsp. of red pepper flakes (optional) & then add a tsp. of tuscan olive oil with fresh herbs & a clove of pressed garlic.  Bring to a boil, reduce heat and serve with a glass of Wine of your choice.  OR our Negroamoro (rich red sharp notes of berries) or Moscato D Asti (light, fruity & sparkling)!!

Enjoy!!!  25 min.

Blood Orange Extra Virgin Olive Oil & Tangerine Balsamic Roasted Chicken

Bathe the Whole Chicken in Blood Orange Olive Oil, sprinkle fresh herbs inside and out (thyme, rosemary, garlic, onion).

Rotisserie for 1- 1/2 hrs. depending upon weight (about 5-6 LBs).  When done, remove Whole Chicken & prick the breast meat, drums and wings & drizzle a healthy portion of the tangerine balsamic over & inside the chicken.  Set to the side  (the meat will absorb the tangerine intense flavor).

While cooling, drizzle 1 pound of fresh garden snaps (green beens) with tuscan olive oil & a splash of lemon balsamic & microwave or saute for about 12 min covered  (add 2 tbl. spoons of water, it will steam and tenderize).

Bake your potatoes in the microwave for the time your microwave calls for ( I used 4 large Idaho potatoes).  When cool enough to handle, spit in half, scoop out the potatoes, mash and blend with butter olive oil, salt & pepper to taste.  Re-fill potato shells and top with bacon bits and grated aged cheddar cheese.  Dinner for 6-8.  2 hrs. (longer, but worth it).

Venison Tenderloins w/ Fresh Garden Squash, Zucchini, Onions & Sweet Peppers

Marinade Tenderloins in Smokey Chipotle Extra Virgin Olive Oil & Jalapeno Balsamic (in a gallon zip lock bag overnite).  Add Garlic olive oil to your skillet and simmer tenderloins for about 15 min.  While simmering:  Cut up fresh medallions of Squash, Zucchini, Sweet Peppers, Onions and a full clove of garlic.  Pepper to taste (mixed crushed peppercorns are full of flavor) (well, add sea salt if you need to!! smokey citrus, hickory or fleur de sel).

Increase your skillet heat to about 200-250 Degrees, place cover and cook for about another 15-20 min in order to crisp up both.  Flip once & reduce heat to warm for about 7 min.  Remove cover and splash a little Lemon, Tangerine, Espresso Balsamic for a little added sweetness (which ever balsamic suits your taste).  WOW!!  So tender and fresh tasting.  Vegetables are slightly tender, but still have a little crunch with substance.  Enjoy!!  37min. 🙂

Texas Toast w/ Olive Tapenade, Fresh Salsa, Herbs & Smoked Mozzarella

5-8 slices of Texas Garlic Toast:  Top with Olive Tapenade, Fresh tomato, onion, garlic and cilantro Salsa.   Sprinkle about 1/2 teaspoon of Hand Blended Italian Herbs.

On each place sliced Smoked Mozzarella and Parmesean Cheese.  Top with Herbs again & drizzle with a little Harissa Olive Oil & Jalepeno Balsamic 🙂

Bake at 340 degrees for about 17 min.  Turn off Oven and pull out in about 10 min. (I use a ceramic pizza pan.  Make the crust crispier but soft center).  ENJOY!!

Chocolate Balsamic and Bleu Cheese Filets

Ingredients:

  • (4) 8-oz beef loin, strip, or tenderloin cut 1 in. thick
  • 2 tsp. cracked black pepper
  • Salt
  • 1 cup crumbled Bleu cheese (4oz)
  • Dark Chocolate Balsamic Vinegar

Directions:
Sprinkle meat with cracked black pepper. Season to taste with salt and grill to desired doneness. During the last 3 minutes of grilling, sprinkle Bleu cheese over filets. Meanwhile, reduce the Dark Chocolate Balsamic 1/4 to 1/2. Serve drizzled with Dark Chocolate Balsamic glaze.

English Muffin Crab Cakes

Pre-toast your muffins, drizzle with Milanese Gremolata EVOO (hint of lemon zest and mint with italian herbs). WOW!!. Set aside.

Combine 1- 8 oz. container of crab meat (found in the meat/seafood dept. of your grocery store).  Spoon Blend in half to 3/4 of a package of Neufchâtel Cream Cheese (microwave out of foil for about 50 sec. to soften (1/3 less calories than cream cheese), 1/4 cup of Old Bay seasoning, red pepper flakes (to taste. I use 1/4 tsp.), 1 tbl. spoon. Herb de Provence EVOO. 1 celery stalk, 3-4 thin slices of onion, 1/4 tsp. fresh dill and 2 tbl spoons of our italian herb blend.  Mound on top of English Muffins and sprinkle with Asiago Cheese, and Old Aged Cheddar (we now have Tillamook  2 yr. Aged Cheddar 8 oz. blocks in our deli) and more italian herb blend on top.

Bake on 350 (pre-heat oven to get to 350 first) for about 15 min.  Turn off Oven.  Have a glass of wine and ENJOY!!  prep. approx. 30-40 min.  More about Tillamook Cremery if you are interested…..

100 yr. old Creamery.  Today, we’re made up of nearly 110 dairy farm families who own TCCA (many of whom are kin to the early pioneers), and the Tillamook brand can be found in stores from Portland, Oregon to Portland, Maine.Commitment to quality. We believe that healthy cows produce quality, wholesome milk, and that the best milk makes the best dairy products – it’s a simple equation. It all starts on the farm, with well-cared for cows and milk as fresh and pure as possible and never with artificial growth hormones. We test each batch of milk to be sure it’s the highest quality possible. And we turn that milk into products that taste better because they’re made better. Like award-winning cheddar that’s aged slowly and naturally. Ice cream with just the right amount of creaminess. And yogurt that needs no artificial colors, flavors or sweeteners.